Sous Chef

About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart.
We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
Four Seasons Resort The Nam Hai, awarded Two Michelin Keys and recognized as a Forbes Five-Star resort for eight consecutive years, is an idyllic beachfront retreat on Vietnam's culturally rich central coast. Set across 35 hectares of lush tropical gardens with more than 4,500 coconut palms and a pristine one-kilometre stretch of Ha My Beach, the resort offers effortless access to three UNESCO World Heritage Sites: Hoi An Ancient Town, My Son Sanctuary, and the Imperial City of Hue. Conveniently located just 30 minutes from Da Nang International Airport and 15 minutes from Hoi An, the resort seamlessly blends cultural discovery, world-class luxury, and beachfront serenity.
About the Role
Due to the nature of this role, applications are open to Vietnamese citizens only.
Four Seasons Resort The Nam Hai, Hoi An is seeking a Sous Chef (DH level) for Café Nam Hai Restaurant. As a member of the culinary team, the Sous Chef collaborates across disciplines to deliver an exceptional guest experience. The Sous Chef supports the Chef de Cuisine in directing and controlling all kitchen activities at Café Nam Hai Restaurant, including planning, organizing, and supervising employees responsible for food preparation, while ensuring superior quality and consistency.
The Sous Chef will report to and work closely with the Chef de Cuisine to ensure the smooth operation of the Café Nam Hai Restaurant kitchen, overseeing the production and creation of all related menu offerings.
What You Will Do
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Café Nam Hai Restaurant kitchen production area to ensure that established cultural and core standards are met. Participate in long-range strategic planning for outlet operations.
Assist in the planning and development of menus and recipes. Ensure the correct preparation and presentation of all food items at a consistently high standard through production and demonstration. Utilize creative menu planning to minimize waste.
Ensure all products meet and exceed the hotel's quality and presentation standards while continuously striving for innovation and visually appealing presentations.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory management.
Maintain control systems that ensure quality and portion consistency. Monitor food shipments to ensure they meet established purchasing specifications, while fostering awareness of the importance of food preparation and quality.
Conduct regular cost analyses to identify opportunities for optimizing expenses.
Communicate with employees and managers to ensure operational needs are met. Coordinate menu tastings and pre-meal meetings to educate staff on food flavors and preparation methods. Attend regular operational meetings to ensure effective coordination and cooperation between departments. Interact directly with guests to assess satisfaction.
Ensure that all Four Seasons Hotel HACCP policies and procedures are implemented and followed. Maintain compliance with local regulations and ensure the cleanliness and organization of the kitchen.
What You Bring
3 to 5 years of management experience in a five-star hotel, or a Bachelor's degree, preferably in Hotel/Restaurant Management or Culinary Arts.
Ability to operate and utilize culinary production equipment and tools.
Ability to operate computer equipment and food and beverage management systems.
Ability to supervise, demonstrate, and expedite operations across various kitchen production areas.
Proficiency in reading, writing, and speaking English.
Ability to work flexible hours.
What we offer
Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Employee Discovery Nights at other Four Seasons Hotels and Resorts
Schedule & Hours
44 working hours per week